Dessertscelebratingsweets5.0
Profiteroles with Vanilla Ice Cream and Peppermint Hot Fudge
Light and airy pastry puffs filled with vanilla ice cream and topped with peppermint hot fudge. An elegant and beautiful dessert for the holidays.
👥 20 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 25 min🔥 Cook: 15 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- saucepan
- wooden spoon
- bowl
- mixing bowl
📝 Preparation Steps
1
Preheat oven to 425°F. Line a sheet tray with parchment paper or silicone liners. Set aside.
2
In a small saucepan, combine milk, butter, and salt, and bring to a boil. Reduce the heat slightly and add the flour. Stir vigorously with a wooden spoon, continue to cook, stirring constantly for about ⏱️ 2 minutes. The mixture should pull away from the sides of the pan and appear glossy and thick.
3
Transfer the mixture to a mixing bowl and set aside for ⏱️ 5 minutes to cool slightly.
4
Using a hand mixer or stand mixer, beat in the eggs one at a time. Make sure the first egg is fully incorporated and the mixture is smooth before adding the second egg.
eggs2
5
Transfer to a pastry bag fitted with a large straight tip. Pipe 1 1/2 inch mounds onto prepared sheet trays, leaving at least 2 inches in between (they will grow). Bake until puffed up and golden brown, ⏱️ 12-15 minutes. I rotate the pans halfway through cooking time. Transfer pan to a rack to cool completely.
6
Assembly and serving:
7
Combine the hot fudge sauce and peppermint extract. Heat the hot fudge to your desired temperature.
hot fudge sauce1 cup
8
Slice each profiterole in half horizontally. Fill each profiterole with a scoop of ice cream (I used a 1 1/2 tablespoon cookie scoop and it was the perfect size). Place the top back on the profiterole, drizzle with peppermint hot fudge, and sprinkle with crushed peppermint candies. Serve immediately.
Nutrition Facts
calories
127 kcal
fat Content
6 g
serving Size
1 serving
sugar Content
8 g
sodium Content
73 mg
protein Content
2 g
cholesterol Content
32 mg
carbohydrate Content
15 g
saturated Fat Content
3 g
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